Freshly shucked oyster with citrus dressing
MP
Roasted and spiced nuts
$4
Chicken liver pate with pear chutney on grilled sourdough
$12
Goat’s curd with rosemary crackers and Pointer Mountain honey
$12
Local olives marinated in lemon, garlic, chilli and thyme
$7
Ortiz anchovies, chilli jam and toast
$18
Sweetcorn and basil soup with grilled sourdough
$15
Citrus cured ocean trout, pickled cucumber, avocado, radish, baby herbs, soy & mirin dressing
$21
Roasted beetroot & baby carrots, our Pines milk ricotta, cabbage slaw, toasted seeds & grains & vincotto
$19
Spiced pork in brik pastry, dijon mayonnaise, watercress, fennel, sugar snaps & parsley
$21
Casarecce, sautéed Mittagong mushrooms, marinated feta, herb & garlic butter, pine nuts & pangrattato
$29
Fish of the day
MP
Pink roasted rump of lamb with carrot, sugar snaps, peas & red wine sauce
$36
Roasted breast of free-range chicken, parsnip purée, roasted broccolini & thyme jus
$39
Olive oil mash
$8
Steamed greens with toasted almonds
$8
Mixed local leaf salad
$8
Chocolate brownie, salted caramel ice cream, chocolate wattleseed crumbs & fresh raspberries
Pedro Ximenez, Lustau San Emilio, Jerez, Spain
$17
$9
Lemon parfait with poached rhubarb & crumble
shot of Limoncello by Applewood Distillery, Adel Hills, SA
$15
$9
Licorice poached pear with brandy snap and cinnamon cream
shot of Pernod on ice, France
$15
$9
Seasonal cheese with toasted fruit bread, lavosh and quince paste
2017 Glenguin Estate The Sticky, Botrytis Semillon, Hunter Valley, NSW
$17
$9
*Menus are updated regularly however there could be slight differences between our online menu and restaurant menu
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